As much as I like salad, all the cold weather recently has made them the last thing I want to eat. So I’m attempting to mix things up a bit and try some new, more creative salads to help me eat more veggies. This salad is a great side dish since it combines whole grains with delicious roasted brussel sprouts. The lemon adds a great freshness, the wheat berries are chewy, and the brussel sprouts add warmth.
Adapted from Oh My Veggies
- 1 1/2 cups uncooked wheat berries
- 3 cups vegetable broth (or water)
- 1 1/2 lbs brussel sprouts, trimmed and halved
- 1 small onion, diced
- drizzle of extra virgin olive oil
- kosher salt
- 1 lemon, juiced
- salt and pepper to taste
- toasted walnuts (I forgot these, but I think they’d be great)
In a medium pot, bring wheat berries and stock to a boil, and then reduce to a simmer for about 50 minutes, or until wheat berries are tender.
Meanwhile, preheat oven to 425°F. On a large baking sheet, toss prepared brussel sprouts and onion with olive oil and kosher salt. Roast for about 25-30 minutes, toss halfway through.
When the wheat berries are done drain any extra liquid. In a large bowl, whisk together about 1-2 Tbsp olive oil with the lemon juice and about 1/4 tsp salt and pepper. Add wheat berries and toss to combine. Then add the brussel sprouts/onion, mix to combine. Serve hot or at room temperature.